how to identify the knife & sharpen them???

 IDENTIFICATION OF KNIVES AND HOW TO SHARPEN THEM


The importance of knives to a chef cannot be overstated. It is the most important piece of
equipment in the kitchen, Knives come in various shapes and sizes and each is meant for species through some knives can be used as multi-purpose knives. Let us now familiarize ourselves with different parts of a knife 



Blade

 The blade is usually made up of a metal compound called high carbon stainless Steel. It combines the property of carbon of being sharpened easily and the non-corrosive Properties of steel

Tip

 The tip of the knife is the pointed edge where the knife blade ends. The tip generally is used for scoring patterns and working with meats or carving. 

 Spine


 The spine of the knife is the topmost, thick edge of the knife, which gives strength to the knife.

Bolsters 


In some knives there is a collar known as a bolster, at the point where the blade meets the handle. It reinforces the structure of a knife.

Cutting Edge


 The cutting edge is the most important part of the knife. It should always be kept honed and sharpened. 

Handle


 The handle of a knife should be easy to grip and should be non reactive to most cleaning agents. The different materials used to make handles are wood, plastic, plastic fibre, or even metal.

Tang 


The tang is the continuation of the blade and extends into a knife's handle.

 Rivets 


These are metal fasteners that hold the handle and the tang together.
Many types of knives are used in the kitchen that make up an essential kit for a successful chef. Since these are the most valued possession of a cook, utmost care needs to be taken to keep them in good working condition. Table 1.1 shows the basic knives used in a professional kitchen

TYPES OF KNIFE



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